Sausage Cream Cheese Dip

Scooping cream cheese sausage dip onto a tortilla chip.

4.95 from 19 votes

Sausage Cream Cheese Dip

This easy sausage cream cheese dip is creamy, cheesy, and ready in 20 minutes with just four ingredients. Perfect for parties and game day!

Prep Time10

Total Time10

Course: Appetizer, Snack

Cuisine: American

Servings:

Author: Kristyn Merkley

Ingredients

1 pound sausage, such as Jimmy Dean
1 (10-ounce) can Rotel diced tomatoes and green chilies, undrained
8 ounces cream cheese, cut into pieces
1 cup shredded cheese, Mexican or Colby Jack

Instructions

Cook the sausage in a large skillet over medium heat. Cook until no longer pink and it's crumbled. Drain excess fat.
Mix in cream cheese, then stir in Rotel and shredded cheese. Mix until the cheese has melted and is combined with the sausage crumbles. Serve warm.

Notes

Recipe Tips.

Removing excess grease helps keep your dip creamy instead of oily.
Cutting cream cheese into smaller pieces helps it melt faster and more evenly.
Let the cream cheese sit out for about 20 to 30 minutes before cooking to make mixing easier.
Once you add the cheeses, reduce the heat to low and stir frequently to prevent sticking or scorching.
If you don't have a can of Rotel, use an undrained can of diced tomatoes and mix with a small drained can of green chilies.
Slow Cooker Instructions: Brown the sausage in a skillet over medium heat until no longer pink, then drain the excess fat. Transfer the cooked sausage to a slow cooker and add the Rotel, cream cheese, and shredded cheese. Cover and cook on LOW until the cheeses are melted and the dip is creamy and heated through, stirring occasionally. Keep the slow cooker on the WARM setting for serving.

Store. Store leftovers in an airtight container in the refrigerator for 3-4.

Make ahead of time. Prepare the dip completely, let it cool, and refrigerate it in an airtight container. Reheat gently on the stovetop or in a slow cooker, stirring occasionally until creamy and heated through.

Freeze. Store cooled dip in an airtight, freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, stirring well. The texture may change slightly after freezing.

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